GREAT SPANISH WINES

MARCH 2017 www.emporiowines.com

emporio wines

new

brands

harvest

news

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varietals

table of contents

the new brands

the harvest news

the varietals selection

about us

the sparkling wines

the awards for our wines

editorial

CHRIS GARRIGÓSIn recent years, market trends are changing. The final consumer is giving more importance

to varietals than to regions of origin and to the final presentation of the product.The varietals are the strongest point in our selection of wines, we love to help the Spanish va-rieties to get known around the world, Spain has a lot of quality wines to offer with our spe-cial varietals, the white varieties like verdejo and albariño that can only be found in Spain, our garnacha comes from the Empire of garnacha in Campo de Borja, the tempranillo from Navarra, Ribera del Duero and Rioja is well known internationally, but the world has to dis-cover the varietal Tinta de Toro, we are working in a new wine made of monastrell, and also a bobal from Utiel-Requena. We do not remove the international grapes from our portfolio, because they have a special touch in Somontano and Priorat, like gewürztraminer, cabernet sauvignon, syrah and merlot. The grape takes the lead, the terroir, the climate conditions, the winds, the altitude and age of the vineyards, the Mediterranean and Cantabrian sea plus the Atlantic ocean,… is what gives the wine its personality. All these conditions can only be found in Spain, and that is what we want to introduce to the consumer, the varietals and their excellence, the quality of Spanish wines that cannot be compared to any region in the

world in terms of quality / price.

small introduction about us and what we do

Gerberas garnacha from Aragón and Barbián from Toro

how was the weather and the 2016 vintage in the different regions

albariño, verdejo, macabeo, malvasía, white tempranillo, chardonnay, gewuztraminer, tinta de toro, garnacha,

tempranillo, syrah, cariñena, cabernet sauvignon & merlot.

take a look to our cava selection and our presentation with sleevers for the Olimpics!

From Decanter, Concours Mondial Bruxelles, International Wine Challenge in Vienna, Guia Peñin,

& Asia World Trophy.

about emporio wineswho we arewhat we do

mporio Wines has been working for the past 15 years as a marketing and wine making consultant for Spanish wines, we create and develop new products constantly to suit the new market trends , managing to create a portfolio of wines designed to live up to the export markets expectations , allow our customers to make their full margins on

top due to our competitive prices.Over the years EW has developed a number of brands in areas that have special recognisement for quality. We are focused in our Spanish varietals, verdejo, tinta de toro, tempranillo, garnacha, cariñena, albariño… but also in blends with foreign varietals like merlot, syrah and cabernet sauvignon that have a different expression within our territory, like Priorat and Somontano. In our website you will find a selection of our wines, but we have much more! If you are looking for something in particular and don’t see it in our website… just ask! For

sure we have it!

Chris Garrigós started working at “Bodegas Vinival”, an association of 3 wineries including his family’s, in 1980 -the 6th generation of his family- to follow tradition and join the family wine business. After 4 years learning the ropes, Chris entered the sales division, eventually becoming the Sales and Marketing Director. In 1990, “Bodegas y Bebidas” took over Bodegas Vinival and Chris became a decisive key person for the development of this flourishing international sales for a numberof wineries owned by the group. After 7 years with “B&B”, Chris started working at “Campo Viejo” , a short period of time in La Mancha with “Bodegas Lozano” and in “Garcia Carrion” as Export Director. Chris started his own company, Emporio Wines. Acting as a Export Director and Consultant, he helped wineries to adapt their wine styles for the international markets.

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the

elegance

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panther.

Barbián means in “old spanish” brave, dared, gallant, determinated, perky , impulsive...

The Winemaking: 30% of the wine is made traditionally undergoing controlled fermentation at 27º for 15 days and 70% undergoes delestage for 5 days. Bush wines: no irrigation allowed. De-lastage and micro-oxigenation to extract colour and aroma whilst toning down the tannins. Four months in a selection of french an american barrels.

The Tasting Notes: Dark ruby colour with violet hints at the rim, clean and bright. Deep intense ripe fruit and toasted aromas. Rich, red fruit with well-integrated oak. Smooth and long finish.

The region: Toro is a lesser-known region of Spain but home to some of its finest wines made from the Tinta de Toro grape, the original un-grafted variety of the Tempranillo grape, which produces wine with more colour and higher tannin levels than Tempranillo elsewhere in Spain. It covers around 6,000 hectares of vineyards, where the local variety Tinta de Toro is the main cha-racter. Has an extreme continental climate, with an annual average of rainfall of around 350 – 400 mm., between 2.600 and 3.000 hours of sunshine per year and an altitude between 650 m. and 750 m. Traditionally associated with bull-fighting and bull running and for its gusty robust reds, the region is now producing more elegant and modern wines. Bos, which is produced for us at the Covitoro winery, displays all the typical deep colour and rich fruity aromas but has been made with deliberately restrained tannins to provide smoother, much more elegant drinking.

The definitive Roble from Toro

The harvest News

from Ribera del Duero, Rueda, la rioja, Somontano, Priorat, Navarra, Toro, Rias baixas, Campo de Borja, jumilla, utiel-requena

News from Toro: 23.000 tons of grapes!The harvest, which began on 8 September with the white varieties Malvasía and Verde-jo, has been characterized by the high quali-ty of the grapes harvested. The 2016 vintage in the Denomination of Origin Toro conclu-ded last November 4th with the collection of 23,042,709 kilos of grapes, 29.65% more than in the 2015 campaign, a record in the area, where the Tinta de Toro has represen-ted 92% of the total kilos that have entered the mills. The first musts and wines have high coloration indexes and moderate alco-hol content, very suitable for breeding. The most remarkable aromas are the nuances of fresh fruits.The clime has been marked by a rainfall of 278.75 mm, the absence of strong frost in the vegetative stop phase and by the high summer temperatures, both day and night.News from Ribera del Duero:The vintage 2016 began on October 3 and ended on the 16th. It has been, therefore, a vintage “typical” as to the starting date, alre-ady in October, and its duration, something less than 15 days.The weather has been the usual of the be-ginning of autumn, maximum temperatures during the day of about 20ºc, and great falls

during the night, around 2ºc in the final days of the vintage. The harvest has been made in the absence of precipitation.The sanitary state of the grape has been ex-cellent, the level of alcoholic ripening has been medium, -wines between 13.5 and 14.5% Vol-, and the level of polyphenolic ripening has been medium high.The wines will be long maceration, in order to get a good phenolic extraction and achie-ve a good roundness in the mouth.As for quantity, and although at the global level of the area the harvest has been qui-te abundant; due to the limitation of yields, the harvest has been of average volume, with a yield very little superior to the one of the 2015.

The harvest News

News from Somontano:The 2.016 vintage has been marked by the dry and hot summer. White varieties wi-thout irrigation have yielded very low yields, which affect mature and fattened wi-nes, although colored because of the small size of the grain; However those farms that have been watered has reached maturity in equilibrium and we have obtained fresh and varietal wines, which will allow us to make coupages in which we combine maturity and structure in the mouth with freshness and fruit in the nose.Something very similar has occurred with red varieties, with a lower overall yield than the year-on-year average but of great quali-ty, having obtained grapes with a very good weight / volume ratio: this year we will have wines of intense color, with ripe fruit and very good structure , So much that the work in the winery during the winter with barrels and lees will be fundamental to achieve the balance.

News from Priorat:-The year 2016 in Priorat wine region started with relatively strong rains but mild tempe-ratures. Producing a good and harmonious blooming.-The Spring in 2016 was generous, warm and rainy enough to maintain a good growing rhythm producing very exuberant and healthy plants.-Due to the lack of rain during summer, we reached a good balance between the grape and the leaves’ density.

-Extreme dry summer, with only one day of rain in 3 months. The lack of water produ-ced an important drought stress to the vine. -The grape ripening was significantly dela-yed by the very hot summer experienced in the whole Mediterranean area.-The strong temperatures produced small but very healthy grapes.

-The manual harvest of the grapes for star-ted in our Priorat Estate on September 11th2016. 10 days later, comparing to pre-vious years.-The chronology of the harvested varieties: Merlot, Grenache, Syrah, Cabernet Sauvig-nonandSamsó. -The harvest 2016 in Priorat ended on Octo-ber 17th with the Carignan.-Yield: between 1.500 and2.500 Kg/ hecta-rein top parcelsas ‘Les Escomelles’ and‘Les Foreses’; between3.500 i 5.500 Kg/ hectare.

The harvest News

News from Rueda:The Denomination of Origin Rueda has fini-shed the harvest with a total of 108,812,763 kilos of grapes received. Of these, 99.02% (107.747.261) corresponds to white grapes. The native variety Verdejo supposes 85.08% of the total production, with 93,368,169 ki-los received.This year the harvest was well expected, but ends with excellent data in the D.O. Whe-el. Excellent quality and record figures with 108,812,763 kilograms of grapes.A few wines of the highest quality are ex-pected thanks, among other things, to the excellent state of health of the grapes and the correct maturation of them. Jesús Díez de Íscar, technical director of the D.O. Rue-da considers that “this year the wines of the denomination are going to have in general more structure of mouth. As for the variety verdejo, we expect very fresh wines, longer than in the previous vintage and in which the personality of the Verdejo will be very marked”.The harvest began the night of 4 to 5 Sep-tember with the variety Sauvignon Blanc, with a shorter vegetative cycle and early ri-pening. The third week of September began the collection of the Verdejo. Jesús Díez de Íscar says that “although we started ten days later than in 2015 due to the high tempera-tures, it has been a very quiet campaign. It has been harvesting as indicated by the ma-turity indexes of each plot, looking for the best balance between the degree and the aci-dity. This year the grapes have an excellent state of health .”

News from Cava Region: PenedésThe manual harvest of the grapes for PERE VENTURA base wines and CAN BAS DOMINI VINÍCOLA still wines started in our Estate on August 10th2016. -The chronology of the harvested varieties: Chardonnay, PinotNoir, Muscat, Sauvignonblanc, Macabeu, Xarel·lo, Parellada, Merlot, Syrahand Cabernet Sauvignon.-The harvest 2016 ended October 17thwith the Cabernet Sauvignon.-Yield: 1500 Kg/hectarefor the Chardonnay and Macabeu; 5000 Kg/ hectarefor Sauvignon Blanc, 8000 Kg/ hectarefor Muscat and Xarel·lo; and approximately 6000 Kg/ hectarefor all the red varieties.

The harvest News

News from Jumilla:The production will be this year up to 30% lower, according to the first estimates, gi-ven the scarcity of precipitation, reaching approximately 85 million kilos throughout the Denomination of Origin.Rainfed is the area where this reduction is most pronounced “despite the rains of the last few days helping to improve the ripeness of the grapes,” says Pedro Lencina, chairman of the Denomination of Protected Origin Jumilla, who also points out that “ Vineyard has had a good vegetative development with balanced blooms and berry set, with good synthesis of polyphenolic compounds.It should also be noted that pests and di-seases have been minimal and even null in most of the areas corresponding to the pro-duction area, with a minimum number of foliar treatments performed this year.“In general we can say that the beginning of harvesting has come with some delay com-pared to a normal year,” says Pedro Lencina, “as always the first area to start harvesting has been the southern area of the munici-pality of Jumilla (Cañada del Judío) where In the last week of August grape varieties of earlier varieties (syrah, merlot and some white) were collected.

News from Navarra & La Rioja:The winter was very rainy, the spring war-mer than usual and very humid and then we went to a dry summer without rain just before the harvest, in general it has been a rainy season but with a lot of humidity that

drenched the earth every day. It has been classified as a good vintage, at 20% less pro-duction due to weather conditions, little snow, warm spring and dry summer makes it slow down and decrease the production of grapes.News from Campo de Borja & Aragón:In Campo de Borja & Aragón the conditions have been similar to Rioja and Navarra, but without effects, the harvest has been of great quality with absence of diseases, also with low production and without hardly any treatments.

In general, ripening has been optimal in all regions.

The WhiteSelection

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white tempranilloTempranillo blanco was discovered in 1988 by a wine grower in a Tempranillo vineyard near Murillo de Río Leza in the La Rioja province of northern Spain. While Tempranillo is a dark-skin variety used to produce red wine, the grower discovered that one of his vines had undergone a mutation that produced yellow-green clusters after veraison.In the 21st century, the University of La Rioja and the Agricultural Research and Develop-ment Centre (CIDA) worked with local wineries to help revive and establish native grape varieties such as Tempranillo.Use in RiojaTempranillo (pictured) is widely grown in Rioja and usually produces darkly colored grapes that are used to make red wine. Tempranillo blanco is a white mutation of this variety.Currently Tempranillo blanco is found only in the Rioja wine region of Spain. In 2007, the Spanish Institute for Foreign Trade working with the Consejo Regulador of the Rioja region came to an agreement that would allow the planting and use of Tempranillo blanco in white Rioja wines produced under the DOC labels. Tempranillo blanco was one of three native white varieties added to permitted list of Rioja grapes, Maturana Blanca and Turruntes being the others. Additionally, Maturana Tinta, Maturano, Monastel, Chardonnay, Sauvignon blanc and Verdejo were added with Tempranillo blanco in the first major change of the Rioja wine laws involving grape varieties since the wine region was officially established in 1925.Under the DOC rules, in order to have new plantings of Tempranillo blanco vineyards must pull up or uproot a previous planting of another variety. Wineries are able to use Tempranillo blanco in blends or as a varietal bottling.Viticulture and winemaking:An experimental vineyard with Tempranillo blanco plantings in the Rioja.Tempranillo blanco produces medium-sized clusters with loose, average size berries that are yellow-green in color. The variety buds late but goes through veraison and ripens early. At harvest the grapes usually have a high malic acid and high levels of aromatic phenolic com-pounds such as terpenes that contribute floral, tropical and citrus notes to the wine.As a new variety, growers and winemakers are still learning about Tempranillo blanco and the types of wines it can produce.

our new varietal from La Rioja

verdejoGolden Medal IWC Vienna 2016Silver Medal at Brussels 2016Bronze at Decanter 2016

Calamar is a classic, premium expression of the Verdejo grape variety: aromatic, herbaceous, fresh and elegant. It is made for us in Rueda, home of the Verdejo varietal, where the hot days and cool nights produce perfect acidity levels. Cala-mar is a high-level Verdejo which year after year has won medals in international competitions. It’s made from a high percentage of grapes from very old vines grown in stony soil and its lees have been worked intensively by the winemaker to extract maximum aroma and flavour. It’s not always easy to find the perfect wine for seafood but this is a perfect match, hence its name Calamar (Spanish for squid). It’s also an excellent aperitif and is great for accompanying rice dishes, pasta and poultry.

Elaborated from grapes picked at night from 40 years old vines, planted on gravel land and fermented for 22 days at 14oC. Then it stays on its fine lees for 4 months . The aroma and flavor of the Verdejo grape has shades of scrub herbs, withfruity hints and an excellent acidity. The extract, factor of personalityof the great white wines, is noticeable by its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a large fruit expression. These are wines of great harmony, with a long aftertaste.

our calamar from rueda region

albariñoour taboexa from Rias Baixas

Albariño grapes exclusively. The wine is a blend of grapes from the estates:

Taboexa (13ha), the highest at 300 meters above sea level, with a sandy and granitic soil, quite usual in the region, giving the wine its

characteristic freshness; “Arantei” (35ha) at 30 meters above sea level, with lots of clay and

pebbles, giving the wine mineral and fruity complexity.The harvest starts in the middle of September, and the grapes are

collected manually in 20 kilo crates, with strict control at the reception area.

70% of the grapes are macerated for 6 hours at a controlled temperature of 8-10 cº and then pressed. The fermentation takes place in

stainless-steel tanks at controlled temperature for 2-3 weeks.

Colour: intense and clean straw-yelow colour with bright green tones.Nose: it shows aromas of fresh herbs and laurel with fine floral and

lemon notes, as well as white stone fruits.Palate: fresh and rich, with citrus notes and a long finish.

Temperature: Best served at 8-10ºCIt goes well with grilled fish, shellfish, rice dishes, salads and other vege-

tarian dishes. Best served at 8-10ºC

gewuztraminerour de beroz from somontano

With a lively and elegant shine shows shades of yellow andsteely, denoting youth and freshness of the wine.

With floral aromas, rose petals and violets, fruits, especiallylychees and ripe banana, also citrus, it is a distinctly

varietal and complex wine, with a reminiscent of yeast andbaking at the end, as well as with own limestones notes

beacuse it rest on its lees.Spectacular attack and very expressive. Bulky, dense and fat

in its path and with an aftertaste to merengue, very ripebanana and ginger.

Somontano is unique in Aragón, if not Spain, in that its wines defy pigeon-holing. The name means at the foot of the mountains and perfectly defines the geographic area where it sits this designation of origin, since it is a tran-sition zone between the Ebro River valley and Pirineos. The DOs Costers del Segre and Navarra are about equidistant, east and west, respectively, and yet Somontano owes nothing to to either of them. Its altitude, climate, soils and native grape varieties are all contributors to the uniqueness of the area.Soils tend to be heavy on sandstone andclay (hence the bri-ght red colour) with aluvial material near the rivers. It has low fertility and good drainage. Almost all the soils are rich in cal-cium carbonates wich makes them ideal for vinegrowing.The altitude ranges between 350 meters and 650 meters. The climate,continental, is softened by involving the Pyrenees coat against the cold north winds. Yet there are frequent frosts in winter and sum-mer temperature extremes. The temperature differences between day and night are also very pronounced. The average rainfall is 500 mm.

malvasiaour Cien from toro region

Cien means one hundred, relates to the number of days between flowering and harvest of the grapes.A fresh, floral and gently aromatic white wine, with a twist of exotic spice and rounded finish.Produced from the local Malvasia grape, grown on Toro has pebble soils at an altitude of 650 metres above sea level.This is a tasty wine, clean and easy to drink, with moderate acidity and a delicate range of aromas of tropical fruits, and white flowers. The palate is fresh, pleasant and well balanced. Served chilled is the perfect white wine as an aperitif or to enjoy with tapas, fish or light meals.Toro is a lesser-known region of SpainHas an extreme continental climate, with an annual average of ra-infall of around 350 – 400 mm., between 2.600 and 3.000 hours of sunshine per year and an altitude between 650 m. and 750 m. Tra-ditionally associated with bull-fighting and bull running and for its gusty robust reds, the region is now producing more elegant and mo-dern wines.

chardonnayEolo from Navarra region

Vineyards of the Ribera Baja of Navarra, close to themajestic Moncayo Massif, using grapes harvested the first

week of September.Fermentation without the skins, with a controlled

temperature not higher than 10ºC, during 30 days, addinglocally produced yeast.

Yellow-coloured wine, with a greeniridescence.

Tropical and white fruits, with distinguishableovertones of quince in its fragrant

aroma.Vivacious, virile, fine and elegant, with brief

lemony over tones. Its finish is sweet,harmonious, and lingering.

There is an exceptional situation, almost unique in theIberian Peninsula: the confluence of the Atlantic ,

continental and Mediterranean climates.

“Viña Valdorba” is the winery we selected from this area: we work with them since 2005, it is a small family winery boutique in the heart of Nava-rra, based on Garnacha , very good Syrah and Cabernet, chosen mayority for its winemaker, Luis Pascual, also because the winery is very modern but their way of making wine is very traditional, selected also because they are very familiar with the area, product possibilities, Syrah, Char-

donnay, is ideal for small customers and because its quality.

Gerberas Rosé: our new brand made from Garnacha from Aragón

The RoséSelection

Pink & RetRo

Cien

Cien means one hundred...

One hundred days from the

flowering and harvest of the

grapes, isn’t cute?

From the colder areas of Navarra and from our best veryvineyards of garnacha and tempranillo, we create this

rosado sangrado. The teardrop must is extracted throughthe bleeding method, in order to be fermented at a

temperature not higher than 18oC. Once the fining processis carried out, the wine is immediately bottled for its

immediate distribution.Strawberry red, crisp and lively.

Fruity, fine and delicate.Fruit-flavoured, aromatic afertaste, a

wine composed by flavours unique to theGarnacha.

garnacha & tempranillo

Gerberas Red: our new brand made from Garnacha from Aragón

The RedSelection

the classic spanish varietal tempranillo

from Navarra, Ribera del Duero & La Rioja

tinta de toroour Bos from Toro region

Toro is a lesser-known region of Spain but home to some of its finest wi-nes made from the Tinta de Toro grape, the original un-grafted variety of the Tempranillo grape, which produces wine with more colour and higher tannin levels than Tempranillo elsewhere in Spain. Traditionally associa-ted with bull-fighting and bull running and for its gusty robust reds, the region is now producing more elegant and modern wines. Bos, which is produced for us at the Covitoro winery, displays all the typical deep colour and rich fruity aromas but has been made with deliberately restrained tan-nins to provide smoother, much more elegant drinking. Fittingly the label features an elegant image of the the region’s defining image and the wine is named after the genus for cattle.

100% Tinta de Toro. 2 months in oak. Delastage and micro-oxigination to extract colour and aroma whilst toning down the tannins. Dark ruby colour with violet hints at the rim, clean and bright. Deep intense ripe fruit and toasted aromas. Rich, red fruit with well-integrated oak. Smooth and long finish.

AWARDSSilver Medal at Brussels and Decanter 2016 and Bronze Medal at IWC 2016.

garnachaour Delincuente from Campo de Borja

Vineyards located 350-600 meters above sea level. Calcareous soils.

Elaboration: Fermentations in stainless steel tanks from 22ºC to 25ºC, at this temperature maintains all the aromas of Garnacha.

Tasting notes: This wine with intense red colors and purple reflec-tions, gives us an intense bouquet of ripe fruit with floral notes. It is a wine with a long aftertaste, very balanced in the mouth, ripe fruits and spices, all this offers us a velvety wine of elegant tannins and a perfect blend, ending with a complex and persistent end.

Cierzo is the name of the wind at CAMPO DE BORJA.It is a fresh strong an a dry wind originated in the Ebro Valley due to the pressure diference between the Cantabrian Sea and the Medi-terranean Sea. Hinders the development of certain pests, cools the temperature in summer and feezes in winter.

The wine heritage of the DO “Campo de Borja” is very rich in terms of “Garnacha”; the oldest vineyards in the DO dating from 1145 and 5000 hectares of Grenache, more than 2,000 are agedbetween 30 and 50. They have low productions, but immensely appreciated enologically, because the structural and aromatic com-plexity that provide to the wines.If any nuance defines Campo de Borja wines is its unique balance, contrast rich product present in the area and the determination to combine modernity and tradition in some intense wine with crisp fruit flavors, energy and personality.

be our accomplice

syrahEolo from Navarra and Batan de Salas from Somontano

Eolo Syrah:Lower Mountain Vineyards, near the Sierra de Ujué, with grapes

harvested by hand and transported to the winery in nacelles 12 kilos,kept in refrigerator for later stripping.

Fermentation was performed with whole grain, making their dailypumping gravity.

Maintaining a climate varying between temperature and densityprofile, lengthening the fermentation 24 to 30 days.

Cherry red colour.Ripe black fruit, with touches lightly toasted

and roasted noble wood.Powerful and meaty, well structured, with a

noble, silky, polished tannins. Perfectlybalanced, round wine with great volume.

There is an exceptional situation, almost unique in theIberian Peninsula: the confluence of the Atlantic ,

continental and Mediterranean climates.

Batán de Salas SyrahIntense deep purple color with crimson red highlights.

It has a markedly varietal aroma, with balance and elegance in aromas that are between violets and a fleshy aroma of red fruits. At the time of being in the glass, the complexity increases by the appearance of notes of smoke

and caramel.Attack of round and long tannin, the passage through the mouth is accom-panied by blackberry, dairy and violet flavors. Spicy and refreshing finish.You can also find tow more monovarietals from Batán de Salas: merlot &

cabernet sauvignon.

The 2014 stands out for a rainier and warmer than usual spring. Thesummer became with absence of rains as it is usual but with temperatures

more moderated than the average. As a result, the grape arrived to theripening period in optium conditions. Regarding the autumn, it was warmer

and rainier than usual too, fact that advanced the harvest of the latestvarieties.

Vine training: Horizontal training (Cordon de Royat). Shoot growth alongvertical trellising.

After the grapes have been pressed, fermentation is carried out in stainlesssteel vats at 25ºC, to be followed by the malolactic fermentation. At exactlythe right moment, the selected wine is transferred to 225-litre French oak

casks, where it will then age from between 8 to 12 months prior to bottling.Type of oak: 100% French oak, medium toast and of a second and third

use.It is a wine with gorgeous fruit aromas, especially blackberry, laced withspices and Cassis. Black pepper and smoke lift the lingering, silky finish.

Garnacha negra, Cariñena,Cabernet Sauvignon,Merlot & Syrah.

Cariñena,Cabernet Sauvignon,Merlot & Syrah.

Exclusively form the unrrigated vineyards from the family, in the areaof Salas Altas y Salas Bajas. The best plots of each variety are selected,with a perfect health status and lower production. They are developedseparatly fermenting for at least 20 days at temperatures between 25

and 26 degress to remove all the color and all the tannins butpreserving the maximun ripe of fruit. After a long aging for 18 months

in new French oak barrels of various woods and toasts, the blend ismade final later during aging in bottle for 18 months to get the perfect

assembly of the aromas and flavors of the grapes and the stay at thebarrel.

our selection from Somontano

organicsour Delincuente from Campo de Borja

Castroviejo from La Rioja

Stringent selection of the best Tempranillo grapes from estate vineyards grown according to the practices of organic farming, seeking the greatest harmony with the environment. Made following the traditional method of stemmed grapes and 48 hours cold maceration prior to fermentation and maceration for 21 days in stainless steel vats at a controlled tempe-

rature.

Aged for 4 months in new French- (50%) and American-oak (50%) casks with subsequent rounding off in the bottle.

Tasting notes:

Dark cherry colour, with good depth and intensity and a violet rim.

On the nose you discover a perfect mingling of ripe fruits and berries, spices and toasted, charred oak aromas.

In the mouth it is meaty and round, with character and soft, ripe tannins and a long, lingering aftertaste.

cavas: sparkling winesThe climate is Mediterranean, with mild winters and warm summers. The Low Penedès is the hottest region due to its proximity to the sea. The clima-te is cooler in the Central and High Penedès. The latter is more hilly and has

a slight continental climate.The average temperature in Penedès is 14,4 degrees Celsius.

Elaboration:Once each variety has been collected separately, the grapes are de-stem-med and the pulp is cooled to 14º C before pneumatic pressing at 0.2 bar. Then the flower must is separated 55%, followed by the static silting. The fermentation takes place in stainless steel tanks at a controlled temperature of between 16 and 18º C.After careful blend of the three varieties, gentle clarification is performed, as well as tartar stabilisation and final filtering. The second fermentation takes place in the bottle following the traditional method, with minimum ageing on lees of 12 months.Type of cava: Brut with 8 gr/l, from 12 months ageing in underground ce-llars.Tasting note and Gastronomy: For its dynamic mousse, its freshness and elegantaromas of white fruits, Mirame makes a delicious aperitif and pairs with any starter.An ideal companion for seafood and savoury tarts and salads.Serve at a temperature of 6º-7ºC.

macabeo, parellada & xarello

awardsalbariño, chardonnay, verdejo, malvasía,

tempranillo blanco, gewuztraminer, garnacha, tempranillo, tinta de toro, cabernet sauvignon, merlot, syrah,

cariñena.Rias Baixas, Toro, Rueda,

Ribera del Duero, Navarra, la Rioja, Priorat, Somontano, Campo de Borja,

Jumilla, Utiel-Requena.

emporio wines locations

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you can reach us by: phone: +34 966 526 191

emails:Germany, USA, Poland, East European countries:

veronica@emporiowines.comNorth Europe, UK & Benelux and Scandinavian countries:

joana@emporiowines.comAsia & Pacific countries:

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orders@emporiowines.commarketing subjects:

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